Green Chile Cilantro Pesto Recipe

Green Chile Cilantro Pesto: A Southwest Symphony

There are some flavors that just scream “home” to me. For years I lived in Santa Fe, and the smell of roasting chiles in the fall was practically a religious experience. My neighbor, Elena, used to make a bright green pesto with roasted Anaheim chiles and cilantro that she’d slather on everything from grilled corn to scrambled eggs. The vibrant flavor and the spicy kick always brightened my day, no matter what. It’s a taste of New Mexico I carry with me, and I’m thrilled to share this delicious version with you.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes (excluding chile roasting time)
• Total Time: 15 minutes (excluding chile roasting time)
• Servings: Varies
• Yield: Approximately 5 cups
• Dietary Type: Vegetarian (easily adaptable to vegan)

Ingredients

• 3 1/2 cups New Mexico peppers (Anaheim Chile), roasted, peeled and chopped
• 1 1/4 cups fresh cilantro leaves (1 large bunch)
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• 1 cup pine nuts
• 1/2 cup olive oil
• 4 garlic cloves, peeled
• Salt, to taste
• 1 cup Parmesan cheese or Romano cheese, grated (or a mixture of both). For a vegan option, substitute with nutritional yeast or a vegan Parmesan alternative.

Equipment Needed

• Blender or Food Processor
• Measuring cups and spoons
• Roasting pan (for peppers, if roasting from fresh)

Instructions

1. Begin by roasting your New Mexico peppers. If using fresh peppers, preheat your oven to 400°F (200°C). Place the peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skins are blistered and blackened. Alternatively, you can char them directly over a gas flame.

2. Place the roasted peppers in a bowl and cover it with plastic wrap or a clean kitchen towel. Let them steam for about 10 minutes. This will make the skins easier to peel.

3. Once cooled enough to handle, peel the skins off the peppers. Remove the stems and seeds. Roughly chop the peeled peppers.

4. In a blender or food processor, combine the chopped roasted chiles, fresh cilantro leaves, lime zest, lime juice, pine nuts, olive oil, and peeled garlic cloves.

5. Puree the mixture until almost smooth. You want it to have a little bit of texture, so don’t over-process it.

6. Transfer the pesto to a bowl. Stir in the grated Parmesan cheese or Romano cheese (or your vegan alternative).

7. Taste the pesto and adjust the salt to your preference. Remember that the cheese will add saltiness, so start with a small amount and add more as needed.

Expert Tips & Tricks

• Roasting the peppers: Roasting the peppers properly is key to getting that smoky, delicious flavor. Don’t be afraid to char the skins – that’s where the magic happens. If you don’t have a gas stove or oven, you can use a broiler. Just keep a close eye on the peppers to prevent them from burning too quickly.
• Pine nut toasting: For a deeper, nuttier flavor, lightly toast the pine nuts in a dry skillet over medium heat for a few minutes, until golden brown and fragrant, before adding them to the blender. Watch them carefully as they burn easily.
• Consistency control: If your pesto is too thick, add a little more olive oil or a splash of water to thin it out. If it’s too thin, add a few more pine nuts or some grated cheese to thicken it up.
• Make ahead: You can make this pesto ahead of time and store it in the refrigerator for up to a week. The flavors will actually meld and deepen over time.
• Spice level adjustment: The heat level of this pesto depends on the type of New Mexico chiles you use. Anaheim chiles are generally mild, but some can have a kick. If you prefer a milder pesto, remove the seeds and membranes from the peppers before roasting. For a spicier pesto, use a hotter variety of chile.

Serving & Storage Suggestions

This Green Chile Cilantro Pesto is incredibly versatile. Here are a few ways to enjoy it:

• Pasta: Toss it with your favorite pasta shape for a quick and flavorful meal.
• Grilled Meats and Vegetables: Use it as a marinade or topping for grilled chicken, fish, steak, or vegetables.
• Sandwiches and Wraps: Spread it on sandwiches or wraps for a zesty twist.
• Eggs: Stir it into scrambled eggs or use it as a topping for omelets.
• Dips: Serve it as a dip with tortilla chips, crackers, or vegetables.
• Pizza: Use it as a base sauce for pizza, topped with your favorite ingredients.

To store, place the pesto in an airtight container in the refrigerator. It will keep for up to a week. You can also freeze it for longer storage. To freeze, portion the pesto into ice cube trays and freeze until solid. Then, transfer the pesto cubes to a freezer bag. It will keep in the freezer for up to 3 months. Thaw in the refrigerator before using.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	506 kcal	25%
Total Fat	46g	71%
Saturated Fat	8g	40%
Cholesterol	18mg	6%
Sodium	316mg	13%
Total Carbohydrate	16g	6%
Dietary Fiber	3g	12%
Sugars	7g	–
Protein	14g	28%

Variations & Substitutions

• Vegan Pesto: Replace the Parmesan or Romano cheese with 1/4 cup of nutritional yeast and a tablespoon of lemon juice for a cheesy flavor. You can also add a handful of cashews for added richness.
• Different Nuts: If you don’t have pine nuts, you can use walnuts, almonds, or pecans. Toast them lightly before adding them to the pesto for a richer flavor.
• Herbs: Experiment with different herbs, such as basil, parsley, or oregano, in addition to or instead of cilantro.
• Spicy Pesto: Add a pinch of red pepper flakes or a finely chopped jalapeno pepper for extra heat.
• Lemon Pesto: Substitute the lime zest and juice with lemon zest and juice for a brighter, more citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use canned chiles instead of roasting my own?
A: While fresh roasted chiles provide the best flavor, you can use canned roasted chiles in a pinch. Be sure to drain them well before adding them to the pesto.

Q: How can I prevent the pesto from turning brown?
A: The cilantro can oxidize and turn brown over time. To help prevent this, add a thin layer of olive oil on top of the pesto before storing it in the refrigerator.

Q: Can I make this pesto without a food processor or blender?
A: Yes, you can make it by hand. Finely chop all the ingredients and mix them together in a bowl. It will take more time and effort, but it’s definitely possible.

Q: How long does this pesto last?
A: In the refrigerator, it will last for up to a week. In the freezer, it will last for up to 3 months.

Q: What’s the best way to thaw frozen pesto?
A: Thaw frozen pesto in the refrigerator overnight or at room temperature for a few hours. You can also microwave it in short bursts, stirring frequently, until thawed.

Final Thoughts

I hope you enjoy this taste of New Mexico as much as I do. It’s a vibrant, flavorful pesto that’s sure to brighten up any dish. Don’t be afraid to experiment with different variations and substitutions to make it your own. And please, share your feedback and creations – I’d love to hear how you’re using this delicious Green Chile Cilantro Pesto! Consider pairing it with grilled shrimp tacos and a crisp, cold Mexican lager for a truly satisfying meal.